To start a coffee shop in Nepal, secure a high-traffic location (offices, colleges, tourist corridors like Thamel, Patan, Lakeside) with 400–800 sq ft and stable three-phase power, then handle compliance and capex in parallel. Register your entity (sole prop or Pvt. Ltd.) at the Office of Company Registrar or Cottage & Small Industries Office, obtain PAN at the Inland Revenue, a municipal trade license, health/sanitation clearance, staff health cards, and a signboard permit; add VAT only if you cross the threshold or serve corporates. Budget NPR 1.5–4.0 million for fit-out and equipment: a 2‑group 20A espresso machine, 64–83 mm burr grinder, water filtration (target 75–150 ppm), food-safe prep, and a 5–10 kVA inverter/generator. Source fresh Nepali arabica (Gulmi, Palpa, Syangja, Kaski, Nuwakot, Ilam) via local roasters; lock quality with cupping and written specs. Hire and train baristas on dialing in (e.g., 1:2 espresso in 28–32 s), milk texture, and daily calibration. Accept FonePay/eSewa QR, list on Google Maps, and plug into Foodmandu/Pathao Food. Price to a 65–70% gross margin (coffee COGS 20–30%, food 30–35%). Model break‑even: if fixed costs ≈ NPR 350k/month and average ticket NPR 300, you need ~180 orders/day. Keep service tight, hours early, and inventory lean always.
